We just wrapped up a lovely weekend with Andy’s parents visiting us from Buffalo, New York. The kids are always busy keeping their Grammy and Grandpa busy, and it seems like the visit just begins when it’s suddenly over. So one of the things I tried to do this weekend was make our meals more of a make-ahead variation. Things that would be delicious, but wouldn’t mean a lot of last-minute prep so that we could visit while we had the opportunity. Friday’s dish had to be a make-ahead dish, simply because I wasn’t sure when they would arrive, nor was I sure when Andy would be home from work, so it had to be something that could go from fridge to table when all were present and accounted for. It was the Barefoot Contessa who served up the ideal recipe.
Roasted Shrimp and Orzo really is the perfect make-ahead dish because it gets better as it sits. The longer all the ingredients sit together in that bowl and meld, the more flavorful it becomes. It was light and refreshing and it really is a company-worthy dish. I put it together in the early afternoon and it probably chilled for about four hours total before we sat down to eat it. The shrimp were perfectly cooked- simply roasted for just five minutes in olive oil, salt and pepper. I would have never thought that would be the ideal way to cook the shrimp, but it worked fantastic. They were perfectly tender and packed with flavor. I made a few changes to the salad as written, but nothing to really affect the integrity of the dish. My red onion was rotten when I cut into it, so I used a little extra green onion instead. I also added some finely chopped red bell pepper for color, and I cut way, way back on the oil. I think I used about 2 teaspoons total in the dish- it really didn’t need more.
Since the kids think they don’t like shrimp and refuse to try it, I also made a second version with a little variation. In this version I roasted up some locally made smoked sausage to add to the orzo. I also chopped up and added a tomato. They seemed to like it okay, although I didn’t try it to see how it actually was. That would be the photo you see at the top.
Overall the Roasted Shrimp and Orzo was a huge hit. We all just kept digging into the bowl for “just a little but more”. My only disappointment was that I couldn’t find a whole grain orzo anywhere, as I would have preferred that to the plain, but I got over that disappointment fairly quickly. I really can’t recommend this salad enough, it was fantastic, and I wish I had more ingredients to make it again.
Roasted Shrimp and Orzo
from Barefoot Contessa at Home,
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and de-veined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.